We're in France for the holidays and hoped to have a turkey for Thanksgiving and for Christmas but at $6 per pound for a farmed raised bird we got one 8 kilo turkey and the farmer cut it in half for us. We ate the first half last week, then used the bones to make stock for veggie soup, we froze the stock for Christmas. We may do another Thanksgiving dinner for the other half of the family next weekend, or may do a smoked turkey for Christmas day.
There's half a shallot in there also, left from whatever I cooked last night
Once the weather cools a bit more we do enjoy some homemade soup. I'll be back when the mercury falls.
It got into the 30s for the first time so soup was required.Never knew this thread existed. Pics with recipes should be a requirement.
If I can make it anybody can. Use the veggies you have on hand including wilted lettuce or other stuff past its prime. During covid we learned that old wilted veggies were still delicious if we found the right way to use them.
I guess it would depend on the beer. I ruined a batch of pot roast with a hoppy beer.
I find it wasteful to toss out all the BMC that is abandoned at my place by guests favoring my quality selection of homemade and carefully selected choice beers. I only use the "refuse" in my culinary adventures. This also applies to the whiskies that my dad and brother purchase "just to see if its any good", but clearly did not make the cut. The beer goes into soups, reductions for pork chops, preboiling brats, etc. The whiskey is for smoked fish mixed 50/50 with honey as an amazing glaze as well as mixed drinks if it's not too bad (for SWMBO).
I wholeheartedly agree with this thread
Yeah - well you took a leek in the soup.
We used to use leftovers for target practice, I guess this is another use. Where we live now we have no friends who bring beer to the house, everyone out here drinks liquor or wine. Bad whiskey gets consumed in eggnog starting next month.
Try one or two cans of Swiller Light, a half glass of red wine, and a splash of whisky in your next pot roast. In fact, soak the roast (in reality, i dont cook any meat without this brine first, especially chicken) in a zip lock with a quart of water, a 1/4 C of salt, and a 1/4 C of brown sugar. Let that sit for at least a day.
I use a dark beer, like a Black Butte Porter or a homebrewed dark ale, in a lot of my cooking-pot roast, barbecue sauce, chile con carne, etc. When we used to have our Oktoberfest with homemade bratwurst I would buy swill beer for the boil, but otherwise I do n't have that sort of beer around anymore.
Good call on the porter, and an excellent one at that. The red wine will surprisingly complement it well.
Your soup looks delicious but when I read " I wanted a chicken soup that didn’t taste like chicken soup." then scrolled down a little and seen the mason jar of homemade broth my head thought yeast slurry and yep that will do it.
I make a mean chicken soup but wasn’t in that mood tonight. The lamb seasoning was an impulse buy of my wife and honestly got me where I wanted to be. I’ve never cooked a piece of lamb in my life, but it worked in this spot really well, haha.
Do you know someone who "does know what else" and would be willing to share that info?
Unfortunately no. However, I'm pretty sure the "what else" simply comes down to spices and technique. I can get close. But the thought that I'm trying to keep some of her recipes going would have her beaming I'm sure.
Mrs made a lovely omelette with nettles. Wilted it first then chucked in some cheese.
In France we made pumpkin soup with chestnuts from my BIL'S tree, once with the green chile he planted in our yard before we got there.
